South Florida is an alphabet soup of foodie influences, each element delivering something important (and delicious) to our collective table. What we don’t grow, raise or make at home, we can bring in from our neighbors’ backyards—like beef from Central Florida or oysters from the Panhandle. It all makes for a diverse mix that gives our part of the Sunshine State its culinary identity ... from A to Z.

A is for Avocado

Rich, creamy, nutty-tasting, the avocado is a sexy fruit; perhaps that’s why the ancient Aztecs dubbed it huacatl (“testicle tree”). What’s called the “Florida avocado, grown commercially mostly in Miami-Dade and Collier counties,” is actually more than 56 different varieties, though we do grow a small percentage of Hass, the predominant avocado from California. Most Florida avocados are larger than their California counterpart, with smooth green skin, lower fat content and fewer calories. Nothing says “avocado” like “guacamole”—and nothing says “guacamole” like “Super Bowl.” Americans consume an estimated 8 million pounds of guacamole on Super Bowl Sunday; spread over a football field, it would be almost 12 feet deep. Ick.

To continue reading, please pick up a copy of the September/October Boca Raton magazine.